Two baskets instead of one: a round banneton for boules and an oval for batards, both rattan, supplied with liners, a scoring lame and a dough scraper. Having both shapes matters more than it sounds, because an oval loaf fits a domestic oven and a bread tin far better than a wide round one. The rattan is untreated, so it dusts easily with rice flour and releases dough without fuss.
A reasonable choice for a household that bakes more than one loaf at a time or wants to alternate shapes. Blades on the lame are replaceable and should be handled with care in a kitchen with children. As with every basket set, no culture and no jar are part of the deal, and the baskets need thorough air drying between bakes or they will hold moisture and smell stale.
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